To improve the quality of industrial steamed bread products, the mechanical bionic kneading multi-directional sheeting technology was used to process the dough with continuous multi-directional sheeting technology.Dough after sheeting was determined by analytical tools, such as rheological fermenter, low-field nuclear magnetic imaging analyzer, rheometer, Fourier transform infrared spectroscopy spectrometer, scanning electron microscopy, etc.The effects of traditional one-way sheeting and mechanical bionic-knead mixed sheeting treatments on dough production were investigated by pressing 5, 15, and 25 times.Results showed that, with an increased number of sheeting, the stability of the gluten network in the dough as a whole showed a trend of increasing and then decreasing, and the mechanical bionic-kneading multi-directional mixed sheeting process had a significant effect on the rheological characteristics of the dough, water distribution characteristics, and fermentation characteristics.The toughness and fermentation characteristics of the dough reached the maximum value when the mechanical bionic-kneading multi-directional sheeting was carried out 15 times.Furthermore, the deep-bound water content increased by 54.05%, microstructure pores were reduced, the quality of buns was significantly improved, the hardness value was significantly reduced, and the sensory score reached the highest.The number of times of sheeting can be reduced by simulating hand-kneading multi-directional sheeting technology, and the quality and texture of the buns can be improved after sheeting 15 times.
[1] 杨玉玲, 关二旗, 李萌萌, 等. 作用力形式对不同筋力小麦粉面团水分分布、应力松弛特性及面条品质的影响[J]. 河南工业大学学报(自然科学版), 2023, 44(1):1-8.
YANG Y L, GUAN E Q, LI M M, et al. Effects of different force forms on water distribution, stress relaxation characteristics and noodle quality of wheat flour dough with different gluten strength[J]. Journal of Henan University of Technology (Natural Science Edition), 2023, 44(1):1-8.
[2] 刘玲, 马鑫鑫, 史赵建, 等. 从水分迁移角度阐释压延间距对小麦鲜面品质的影响[J]. 食品科学, 2023, 44(4):152-161.
LIU L, MA X X, SHI Z J, et al. Influence of sheeting gap on the quality of fresh wheat noodles from the perspective of water migration[J]. Food Science, 2023, 44(4):152-161.
[3] 杨玉玲. 作用力方式和醒发过程对面团特性及面条品质影响机理研究[D]. 郑州: 河南工业大学, 2022.
YANG Y L. Study on the effect and mechanism of mechanical force form and resting process on dough characteristics and noodle quality[D]. Zhengzhou: Henan University of Technology, 2022.
[4] 邓慧清, 金鑫, 廖卢艳, 等. 南方馒头加工工艺优化[J]. 保鲜与加工, 2021, 21(10):74-80.
DENG H Q, JIN X, LIAO L Y, et al. Optimization of processing technology of southern-style steamed bread[J]. Storage and Process, 2021, 21(10):74-80.
[5] 张煌, 杨晓露, 李逸群, 等. 压延工艺对面团及馒头基本指标的影响[J]. 食品研究与开发, 2016, 37(17):1-5.
ZHANG H, YANG X L, LI Y Q, et al. The effects of sheeting process on the basic indicators of dough and steamed bread[J]. Food Research and Development, 2016, 37(17):1-5.
[6] 邓丽丽, 张艳, 张剑, 等. 不同品种小麦粉的理化性质与北方馒头品质关系的研究[J]. 中国粮油学报, 2022, 37(4):47-53.
DENG L L, ZHANG Y, ZHANG J, et al. Relationship between physicochemical properties of wheat flour from different cultivars and quality of North Chinese steamed bread[J]. Journal of the Chinese Cereals and Oils Association, 2022, 37(4):47-53.
[7] ZHAO B B, FU S J, LI H, et al. Quality evaluation of steam reheated frozen steamed bread[J]. LWT, 2021, 150:112074.
[8] 李逸群. 面团压延对馒头品质影响的研究[D]. 郑州: 河南工业大学, 2015.
LI Y Q. Effects of sheeting conditions on the properties of Chinese steamed bread[D]. Zhengzhou: Henan University of Technology, 2015.
[9] SINGH S, SINGH N. Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties[J]. Food Hydrocolloids, 2013, 33(2):342-348.
[10] JIANG X F, WANG X T, ZHOU S M. Influence of roasted flaxseed Marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough[J]. Journal of Food Science, 2023, 88(12):4840-4852.
[11] YANG Y L, GUAN E Q, ZHANG L L, et al. Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough[J]. Journal of Food Science, 2021, 86(6):2421-2433.
[12] YANG Y, ZHENG S S, LI Z, et al. Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough[J]. Food Hydrocolloids, 2021, 115:106619.
[13] CAO Y F, ZHANG F J, GUO P, et al. Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility[J]. LWT, 2019, 111:527-533.
[14] TIAN S Q, WEI Y C, CHEN Z C. Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour[J]. Frontiers in Nutrition, 2022, 9:989090.
[15] PASQUALONE A, PALOMBIERI S, KOKSEL H, et al. Milling performance and bread-making aptitude of the new soft kernel durum wheat variety Faridur[J]. International Journal of Food Science & Technology, 2023, 58(1):268-278.
[16] 张强涛, 周玲, 曹阳, 等. 不同类型小麦粉吹泡仪指标与品质指标间相关性分析[J]. 现代面粉工业, 2018, 32(4):23-27.
ZHANG Q T, ZHOU L, CAO Y, et al. Correlation analysis between alveograph indicators and quality indicators of different types of wheat flour[J]. Modern Flour Milling Industry, 2018, 32(4):23-27.
[17] SCHIEDT B, BAUMANN A, CONDE-PETIT B, et al. Short- and long-range interactions governing the viscoelastic properties during wheat dough and model dough development[J]. Journal of Texture Studies, 2013, 44(4):317-332.
[18] ZHANG D Q, MU T H, SUN H N. Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs[J]. Carbohydrate Polymers, 2017, 176:345-355.
[19] BECK M, JEKLE M, BECKER T. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship[J]. Journal of the Science of Food and Agriculture, 2012, 92(2):299-306.
[20] JIANG Q, WEI X, LIU Q C, et al. Rheo-fermentation properties of bread dough with different gluten contents processed by 3D printing[J]. Food Chemistry, 2024, 433:137318.
[21] ZHANG Y Y, LI Y L, WANG H W, et al. Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components[J]. Journal of Cereal Science, 2020, 94:102893.
[22] 王晓雯,王灵娟,王哲,等.发酵对蛋白质组成、结构与功能特性及风味影响的研究进展[J].食品与发酵工业,2024,50(9):314-320.
WANG X W, WANG L J, WANG Z, et al. Research progress on the effects of fermentation on protein compositionstructure, function and favor[J]. Food and Fermentation Industries, 2024,50(9):314-320.
[23] SEABOURN B W, CHUNG O K, SEIB P A, et al. Determination of secondary structural changes in gluten proteins during mixing using Fourier transform horizontal attenuated total reflectance spectroscopy[J]. Journal of Agricultural and Food Chemistry, 2008, 56(11):4236-4243.
[24] LOU X Q, YUE C H, LUO D L, et al. Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism[J]. LWT, 2023, 184:114973.
[25] 刘鹏飞, 罗登林, 岳崇慧, 等. 超声协助面团加工对鲜湿面品质的改善作用[J]. 食品科学, 2023, 44(9):66-71.
LIU P F, LUO D L, YUE C H, et al. Effect of ultrasound-assisted dough processing on fresh noodle quality[J]. Food Science, 2023, 44(9):66-71.
[26] 张毅. 制面过程小麦面团特性及面筋网络结构影响机理的研究[D]. 郑州: 河南工业大学, 2021.
ZHANG Y. Study on the influence mechanism of dough making process on wheat dough characteristics and gluten network structure[D]. Zhengzhou: Henan University of Technology, 2021.
